3 tb Butter
5    Med. onions, sliced thin
6 c  Pareve bouillon
1/2 ts Salt
1/2 c  Sauterne wine
1/8 ts Cayenne pepper
1/8 ts Black pepper
Toast rounds
1/4 c  Grated Swiss or Meunster ch.

Melt butter in lge. saucepan. Add onions and cook, stirring frequently,
until golden brown. Add wine and cook additional 5 min. Add bouillon, salt
cayenne and black pepper and bring to a boil. Cover and simmer for 15 min.
Pour into 6 soup bowls and place toast round in each. Sprinkle with grated
cheese and serve.